Chaîne des Rôtisseurs

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1 Chaîne des Rôtisseurs Officers of the Hawaii/Pacific Islands Region in 2011 with Sandi Miller, Chancelier National Friday, September 28 th : Provence de Kahala Reception Saturday, September 29 th : From Soufflé to Beaujolais and Julia Child Tribute Dinner Join us at the Chaîne Regional Assemblage, along with National Chancelier Harold Small and wife Susan. Invitations will be mailed at the beginning of September. Contact Kauai/Oahu Bailli Maurice Nicholson (docmwn@aol.com, ) for any additional information or to reserve a place.

2 Bruce Liebert, Bailli Provincial Hawaii/Pacific Islands MAHALO TO FRED HELLEKES I first worked closely with Fred Hellekes as part of the planning committee for the 2000 Grand Chapître in Hawaii that took place from June 6-17 on four islands: Oahu, Kauai, Maui, and the Big Island. There has never been another Grand Chapître to come close to the one held here twelve years ago. But it wasn't the twelve days that made this the most-unforgettable Chapître ever, it was the planning and quality of the events. The committee was headed by Bailli Bob Lee (later Bailli Provincial). Chargée de Presse Provinciale Julie Honda organized the post-meeting neighbor island trips. Vice Chancelier-Argentier Fred Hellekes was tasked with planning, organizing, and executing three major dinners on consecutive nights for hundreds of guests: a "Polynesian Extravaganza" Luau at Lanikuhonua on Wednesday, a "Taste of Hawaii" Directors Dinner at the Kahala Mandarin Hotel on Thursday, and a "Night at the Royal" dinner at the Royal Hawaiian Hotel. Carole Brooks planned the finale at the Hilton Hawaiian Village. All of the events came off without a hitch. If you have attended National meetings, you may have be asked "When will Hawaii host another Grand Chapître?, which shows how much this was appreciated by the hundreds who attended from around the world. Since that time, Fred has served as the Bailli of the Honolulu chapter, Chambellan Provincial, Bailli Provincial, and now Bailli Provincial Honoraire. Next year he will earn the coveted title of Grand Commandeur, which is awarded to those who have been members for 40 years and honored with an exclusion from the need to pay National dues. Congratulations, Fred! I have been kept very busy since taking over as Bailli Provincial in February: telephone conferences with Chancelier Hal Small, the Board of Directors, the Membership Committee, National website issues, and a ad-hoc committee charged with developing a membership survey. All of these issues will be discussed at the Grand Chapître in San Francisco next month. I expect to continue to maintain the Regional webpage (bailliages2.chaineus.org/hawaii) and, most importantly, the Schedule of Events. My wife, Chargée de Presse Provinciale Judith Kellogg, and I will also continue to edit this Newsletter (until we find or coerce a willing volunteer), which is produced and sent before the Regional Assemblage each Fall. Fortunately, membership in the Chaîne is once again continuing to increase, but challenges remain to get back to pre-9/11 levels and to once again receive three Gastronome issues a year. Very shortly (perhaps before you receive this), you will receive the invitation to our Regional Assemblage on September 28 & 29th at the Kahala Hotel and Resort. If there is one event during the year not to be missed, this is the one. The Kahala GM, Maitre Hôtelier Roseann Grippo, is excited to have the Chaîne enjoy, once again, the hospitality of the Kahala Hotel. Planning committee for the 2000 Grand Chapître: Carole Brooks, Bruce Liebert, Fred He"ekes, Bob Lee, Fred Honda, Tom Sakoda, Larry Vogel, and Julie Honda Vive la Chaîne, Bruce Liebert 2

3 WERNER BOETTNER, Chambellan Provincial Maui and Big Island, Officier Commandeur, A.A.C ROBERT CRUDELE, Bailli, Island of Hawaii and ADELE RUGG, Bailli, Maui The past year has had its ups and downs and certainly its challenges. Initially I was all set to move to the Big Island and help Robert Crudele to get the Big Island chapter moving forward. Unfortunately I had to cancel my plans to move to Hilo, due to circumstances beyond my control. Big Island News Thanks to Bruce Liebert s efforts, we had a Meet & Greet in Kona, with Chancelier National Harold Small and other mainland members attending, which drew an enthusiastic crowd. All is going well, and we hope to have a Christmas function on December 15 at the Four Seasons Hotel in Kona. Maui News September 17, 2011 saw us enjoying a great Dinner Amical at the Pineapple Grill in Kapalua. A sold out chapter had a great time, with superb signature dishes from Chef de Cuisine Brian Lucky! The Kaanapali sunset, with after dinner libation, was one to remember. December 3, at our Christmas Dinner at Gerard s in Lahaina, Gerard Riversade, our host for this evening, celebrated 30 years of operating his very successful restaurant. Our guest of honor for the evening was Mr. Alan Arakawa, Mayor of Maui, and Mrs. Arakawa, thanks to Bailli Honoraire Harold Hardcastle. We also had two inductions of new members and Bailli Adele Rugg presented a BIG mahalo award to Robert Cartwright, our outgoing Chargé de Presse. Robert has been an outstanding Chargé de Presse and a solid Chaîne supporter for many years. His comment was, After working with three Baillis, it s time for a changing of the guard. David Caine was introduced to the membership as the new Chargé de Presse. On May 26 th we enjoyed dinner at Ruth s Chris Steak House. This was our second time at this venue in five years, so we were all looking forward to a great repeat performance. And of course, we were not at all disappointed. Chef Dan Bader delighted us with a superb six-course meal. His Chocolate Sin Cake was to die for (quoting the Mrs.) My biggest challenge for the coming year and beyond is to keep the Big Island chapter alive and growing. 3

4 JUDITH KELLOGG, Chargée de Presse Provinciale Hawaii/Pacific Islands As I review the Gastronome articles that have appeared or are still in the pipeline, I am reminded how lucky we are to live in a place that offers such wonderful venues for our Chaîne gatherings. I also note the special relationships that have developed between many Chaîne officers and those in the hospitality industry (many of whom are also Chaîne members) that has resulted in the first class treatment we receive. We have some of the best events in the country! I have listed the most recent articles describing the events in our region, so that you can recall your favorites and see what other chapters are up to. Many thanks to the hard working Chargés de Presse who allow you to revisit events with their great articles: David Caine for Maui, Susan Lee for Honolulu, and Kathryn Nicholson for Kauai/Oahu. Added mahalo to the Hawaii Island confrères who have stepped in to write until a permanent Chargé de Presse is appointed. And a very special thanks to Bob Cartwright, ably assisted by Tess Cartwright, as they pass the Maui baton, for the fabulous articles they have written over a number of years. GASTRONOME NEWS (Kauai/Oahu Mondiale) KCC, November 15, 2010: Lessons in Sparkling Wines, by Dame Kathryn Nicholson, p. 44. (Kauai/Oahu) Halekulani Hotel, December 5, 2010: A Classic Holiday Gala, by Vice Chargée de Presse Christel Yount, p.77. (Honolulu) Happy Day restaurant, October 5, 2010: Yin/ Yang with the Chaîne Gang, by Chargée de Presse Provinciale Judith Kellogg, p. 87. (Maui) Lanikeha Clubhouse, January 3, 2011: Winter Holiday Celebration, by Vice Chargé de Presse Robert Cartwright, p You have no doubt noticed that the Gastronome is now published just twice a year, and that creates space constraints. Hence, some of the submissions are shorter than they used to be. The national editor, Cindy Eisenmenger, is working with the Board to restore the third issue I am hopeful! In any case, an online national newsletter is in the works where you will be able to read more about bailliage happenings. Note too that photos for many of our events are available online by clicking on the link in the Schedule of Events on the regional website. Here are the articles from the past year s Gastronome and where to find them Vol 2 (Regional) KCC and Café Miro, March 19, 2011: Hawaii/ Pacific Jeunes Chefs Rôtisseurs Competition, Cooking with Aloha, by Chargée de Presse Provinciale Judith Kellogg, p.22 (Regional) Young Sommelier, Formaggio Grill and Wine Bar, March 19, 2011: The Legacy Continues, by Chargée de Presse Provinciale Judith Kellogg, p Vol 1 (Regional) A Pacific Rim Grand Tour, by Chargée de Presse Provinciale Judith Kellogg, September 8-10, Nanzen Giro Giro and the Sheraton Waikiki, p. 20. (Kauai/Oahu) Halekulani Hotel, May 23, 2011: An Extraordinary Wine Dinner, by Conseiller Gastronomique Mirella Monoscalco, p 53. Hawaii Island) Mauna Kea Beach Hotel, January 8, 2011: Marvels of Sunset and Elegance, by Sary Blanchette, p.78. (Honolulu) The Kahala Hotel, December 17, 2010: Magnificent Christmas Send Off, by Chargée de Presse Provinciale Judith Kellogg, p.87. (Kauai/Oahu) Roy s, Hawaii Kai, March 7, 2011: Business Hawaiian Style, by Vice Chargée de Presse Kathryn Nicholson, p.116 continues... 4

5 GASTRONOME, continues Vol 2 (You should have it shortly) (Maui) O o Farms, June 26, 2011: Farm to Table, by Vice Chargé de Presse Robert Cartwright. (Hawaii Island) Hilo Yacht Club, July 24, 2011: Hilo s Bounty, by Maître Hôtelier Spencer Oliver. Regional Young Chefs A Close Finish, by Chargée de Presse Provinciale Judith Kellogg, March 31, 2012, KCC and Royal Garden (Honolulu) Halekulani Hotel, August 19, 2011: Mehfil, by Vice Chargée de Presse Susan Lee. Restaurant Vol 1 (in the pipeline for publication in Jan. 2013) (Honolulu) L Amour est dans l air by VCP Susan Lee, February 14, 2012, Sheraton Waikiki (Maui) Pineapple Grill, September 17, 2011: Wines of Oregon and Washington, by Vice Chargé de Presse Robert Cartwright. (Honolulu) Halekulani Hotel, December 3, 2011: A Holiday Show Stopper, by Vice Chargée de Presse Susan Lee. (Maui) Gerards, December 3, 2011: A Classic French Holiday, Hawaiian Style, by Vice Chargé de Presse David Caine. (Kauai/Oahu) A Waikiki Dinner Extraordinaire by VCP Kathryn Nicholson, April 29, 2012, Halekulani Hotel. (Kauai/Oahu--shortened) Meet and Greet Annual Business Meeting by VCP Kathryn Nicholson, March 4, 2012, Vino Italian Tapas and Wine Bar. Mondiale (Kauai/Oahu) Champagne and Caviar, by Vice Chargée de Presse Kathryn Nicholson, at the Pacific Club, Honolulu, February 21, (Kauai/Oahu) Oahu Country Club, December 18, 2011: Silver Bells Holiday Party, by Vice Chargée de Presse Kathryn Nicholson. Mondiale articles (Honolulu Mondiale) Taormina, June 22, 2011: Romanza Toscana, by Vice Chargée de Presse Susan Lee. (Kauai/Oahu Mondiale) Kathy Ireland Estate, August 13, 2011: Summer Wines and BBQ: Celebrating Sustainability in Hawaii, by Vice Chargée de Presse Kathryn Nicholson. (Kauai/Oahu Mondiale) Modern Hotel, October 13, 2011: Port Tasting by Vice Echanson John Magauran. 5

6 PATRICK OKUBO, Echanson Provincial, M.S. ALAN TSUCHIYAMA, Conseiller Culinaire & Professionals Both the Young Sommelier competition and the evening event were held at the Pacific Club in Honolulu, which is the oldest organization of its kind west of the Rockies and embedded in Hawaiian history for over 160 years. In the morning, four judges administered a three-hour exam, which included a written theory test, a blind tasting of six wines, and a full length exam modeled after the Advanced Sommelier exam. This full exam is not required at the regional level and many of the other regions do not go through this rigorous of an exam. This was a great opportunity to give the candidates a realistic practice for the Advanced exam in their preparation for the next level. It also gave the judges a clear picture on who the best representative from Hawaii should be. I am honored to be the new Conseiller Culinaire and Professionals Provincial and will do my best to uphold the standards of the Chaîne des Rôtisseurs and Chef Kusuma Cooray who has done great things for the Chaîne organization and Young Chefs of Hawaii. I have organized ACF state competitions, scholarship competitions, high school competitions, and friendly cooking competitions, but look forward to the Jeunes Chef Rôtisseurs mystery basket competition, which is the ultimate competition for young aspiring chefs. I believe that competition brings out the best in every young chef and in time translates to their becoming a solid cook and well respected chef in today's very competitive industry. Sean Isono, Sommelier at the distinguished Le Mer restaurant at the Halekulani Hotel, was announced as the winner of the Young Sommelier competition for the Hawaii Pacific Islands Region and represented us in Napa Valley in May. Ultimately, Master Sommelier candidate, Christopher Bates, was named the national Best Young Sommelier in America, and will represent the U.S. in the International Competition in South Africa. 6

7 KUSUMA COORAY: A Chaîne Treasure, by Judith Kellogg, Chargée de Presse Provinciale Since 1985 Culinaire Provinciale Kusuma Cooray has been a quiet Chaîne powerhouse and for most years since then, has been masterfully organizing and orchestrating the Hawaii/PaciEic Region Young Chefs competition, which has culminated in a national winner this year, Ryan Manaut. She was also honored to be selected to judge the Chaîne des Rôtisseurs National Jeunes Commis competition at the Conrad N. Hilton after which, Kusuma became Executive Chef at the popular Willows restaurant. In 1981, Kusuma joined the faculty of the Culinary Institute of the PaciEic at Kapiolani Community College, where she presently is a Professor teaching her specialty, Continental Cuisine. Ever engaged and creative, Kusuma has authored a cookbook, Burst of Flavor: The Fine Art of Cooking with Spices, and her second cookbook on Eish is forthcoming. But contributions and interests extend well beyond the culinary world. She has been the Hawaii Consul for Sri Lanka now for 12 years, and this year was inducted as Dean of the Consular Corps of Hawaii. In addition, she is a beautiful ballroom dancer, having discovered this passion while with a group of Chaîne members enjoying an Alaskan cruise together. Kusuma is deeinitely the kind of ofeicer that makes the Chaîne proud, so a BIG mahalo to her for her many contributions! School of Hotel and Restaurant Management. As much as she has relished her executive role in the Chaîne, and in addition to teaching, she now needs to turn her time and attention to planning an ambitious project, Island Nation: Island State, a joint venture between Hawaii and Sri Lanka sponsored by the respective governments to train Sri Lankan restaurant industry personnel at all levels, from managers, chefs and housekeepers to service staff, bus boys and apprentices. Her distinguished legacy certainly prepared her well for this honor. Born and raised in Sri Lanka, Kusuma trained in London where, among her triumphs, she won a prestigious national baking competition at the National Baking School in She then honed her skills in Chartres, France with Master Chef Maurice Cazalis at his landmark restaurant Henry IV th. She could have had a successful career anywhere, so we are fortunate that she was waylaid in Hawaii after she met her future husband, Ranjit George Cooray, who was a Smithsonian Scholar of Botany at the University of Hawaii. Doris Duke was then lucky enough to acquire Kusuma as her Corporate Chef, 7

8 SIDNEY LEE, Bailli Honolulu This year we have tried to have events at some new and different venues, having some casual events while still providing a Chaîne experience. Some have criticized past events for being too expensive and having too much food. This year we have tried to have some less formal events with fewer courses, and I anticipate the future holding a blend of formal and informal events. We began the year with a Valentine's dinner at the Presidential Suite of the Sheraton Waikiki. It was blessed with an extra romantic sunset, with chef Bret Villarmia preparing a special meal for special couples. Valentine's Day can be a hectic evening, as couples fight for reservations and restaurants serve high volume fixed menus. It was a special treat to be able to share the evening with a special someone and special friends while enjoying a high quality meal with seductive wines. This may become an annual tradition. special project of chef Savas, who has spent lots of energy creating a Mediterranean cafe, with curved archways and handcrafted glass lighting. While many Greek restaurants serve a combination of Greek and Middle Eastern cuisine, this meal was 100% Greek, beginning with Ouzo and continuing with Greek wines, with food served family style to share with our Chaîne family members. Our most recent event was a fundraising dinner for chef Ryan Manaut at the Oahu Country Club to help him with the expenses of training and traveling to Berlin to compete in the International Young Chef competition. As many of you know, the dishes created in the Young Chef competition are made from mystery ingredient baskets that the competitors find out about the day of the competition. For this meal, Ryan used a course from the Hawaii Regional competition, a course from the National competition, and a dessert course that allowed him to experiment with some different ideas, all of them wonderful. Ryan has been training hard with the assistance of Honolulu Chefs Rôtisseur Alan Tsuchiyama, Vikram Garg, and Alan Wong. This year, the Christmas party for the first time will be a joint venture with the Kauai/Oahu chapter. The two chapters have had great individual parties over the years, and many of the members each chapter supporting the other and becoming close friends. With the holiday season being such a busy time, the decision was made by Bailli Mau Nicholson and myself at the beginning of this year to hold a joint Christmas party, allowing us to have a truly gala event. Thank you for allowing me to serve as your Bailli for another year. I couldn't do it without the support from my officers, who have done it all, from expert guidance at tastings, masterful wine pairings, diligent accounting, among other tasks. Special thanks goes out to my Chargée de Presse, Susan Lee, who is really my Chargée de Everything, who has spent many all nighters on the invites, menus, and decor, to perfect the details that make our special time together more special. The Young Chef award dinner in March was our next event. We knew chef Ryan Manaut was a talented competitor, and are proud to have a Honolulu Chef Rôtisseur go on to win the national competition and to be able to showcase his talents on an international stage. The award dinner was at Royal Garden at the Ala Moana Hotel, where we had a Chinese banquet which included a whole roast pig, as well as other delicacies not commonly seen in most Chinese restaurants. In June we had a Greek-themed dinner. The venue was a space owned by chef Savas Mojarrad, whom many know as the owner of Olive Tree Cafe in Kahala. The location is a 8

9 MAURICE NICHOLSON, Bailli Kauai/Oahu The past year has been another great year for the Kauai/Oahu Bailliage; we ve enjoyed a variety of social events and increased our membership. Another highlight for Kauai /Oahu this year was the elevation of Chambellan Provincial Bruce Liebert to Hawaii/ Pacific Islands Bailli Provincial. Yeah Bruce! We recognize and give appreciation to Bailli Provincial Honoraire, Fred Hellekes for his years of service and dedication to the Chaîne des Rôtisseurs. As we all know, the Chaîne des Rôtisseurs is a volunteer organization, so we are very grateful to all the regional officers and local officers who donate long hours to keep the Hawaii/Pacific Islands Region Chaîne des Rôtisseurs successful and growing. Also, a special thank you to the Kauai/Oahu executive committee team who have enthusiastically participated in organizing the past Kauai/Oahu events. And to my indispensable ally, writer, and organizer, Vice Chargée de Presse Kathryn Nicholson, heartfelt gratitude. Next, we celebrated the 2011 holidays at Oahu Country Club with an exquisite black tie dinner including barbershop-style Christmas carolers. Five new members were inducted before dinner, and after dining, we put on our dancing shoes and boogied to a live band. In addition, to help make the night a success in the Oahu Country Club kitchen was Ryan Manaut, who subsequently won the regional Young Chef competition. He went on to win the national Young Chef competition in New Orleans and soon will be competing internationally in Berlin. Congratulations Ryan! In keeping with Chaîne s effort to promote and support young chefs and sommeliers, Kauai /Oahu hosted the Young Sommelier competition and awards dinner February 21 at the Pacific Club. The morning sommelier competition and evening Champagne and Caviar Awards Dinner menu was jointly organized by Master Sommelier and Echanson Provincial, Patrick Okubo and The Pacific Club Executive Chef and Vice Conseiller Culinaire, Eric Leterc. The Young Sommelier competition regional winner, Sean Isono, went on to represent the Hawaii/Pacific Islands in Napa, California. In March, the members of the Kauai/Oahu bailliage held our annual business meeting at Vino Italian Tapas and Wine Bar, the home of Master Sommelier Chuck Furuya and wife, Cheryle. This was a casual family-style Meet and Greet BYOB dinner for members and their guests. The business meeting reflected the philosophy of the Bailliage, mix business with pleasure and introduce new potential members to the Chaîne des Rôtisseurs. Kauai/Oahu Vice Echanson, John Magauran and Chargée de Missions, Kimi Matar were instrumental in planning the first Mondiale du Vin Summer Wines and Beach BBQ at the Kathy Ireland Estate in August On a roll, Vice Echanson John Magauran organized the October 2011 Mondiale du Vin Port tasting dinner at the Modern Hotel. Both events were educational and palate pleasing gatherings. Kauai/Oahu raised the bar April 2012 at the Halekulani for the annual Un Diner Extraordinaire. This elegant dinner held in the beautiful Hau Terrace over-looking Waikiki Beach exceeded expectations. The menu was planned and executed by Halekulani Executive Chef and Chef Rôtisseur Vikram Garg with the help of Vice Conseiller Gastronomique Kathy Stafford, Vice Echanson John Maguaran, and Vice Chargée de Missions, Kimi Matar. continues... 9

10 Back by popular demand, the Annual Summer Seaside BBQ and Clambake was held on September 2 at the Kahala Hotel & Resort. This was another casual on-the-beach BYOB Meet and Greet for members and their guests. Next, the Hawaii /Pacific Islands Chaîne Regional Assemblage will be held Friday and Saturday, September 28-29, also at the Kahala Hotel & Resort. This will include a casual beach-side reception Friday night, cooking demonstrations, and a formal dinner on Saturday. Our special thanks to Maître Hôtelier and General Manager of the Kahala Hotel & Resort, Roseann Grippo, who is personally involved in all Chaîne functions at the Kahala Hotel. educational Mondiale du Vin dinners are in the works, as well as formal dinners. All the while, the Kauai/Oahu Bailliage continues to attract new and enthusiastic members who share the Chaîne des Rôtisseurs ideals and vision. We re honored to have added at least seventeen new faces to the Kauai/Oahu Bailliage roster recently, either by new membership or by reinstatement. It s my hope to continue offering Chaîne des Rôtisseurs events that surprise, please, and educate the Kauai/Oahu membership. For the Holidays we re planning something different this year. The 2012 Gala Holiday dinner will be a joint event for the Kauai/Oahu and the Honolulu Bailliage on Saturday, December 1 in the Halekulani Ballroom. Please save the date and mark your calendars for all the above Kauai/Oahu events. Events for 2013 are already in the planning stages and we look forward to another exciting new year. More casual and 10

11 Hawaii s Own, Young Chef, by ANNA SACHS representative. He will proceed to compete in Berlin, Germany on September 14 th, facing chefs from around the world at the international level of the competition. Growing up in Hawaii, Ryan Manaut is no stranger to diversity, and his cooking has developed a unique and multicultural identity all of its own. It was his mix of Eastern and Western culinary influences that set him apart in the national competition, surprising and impressing the judges with his Japanese style seafood chawan mushi appetizer and Chinese spiced duck entree. This year s Chaîne des Rôtisseurs Young Chef Competition has brought much honor to Hawaii with our Honolulu Chef Rôtisseur and Oahu Country Club chef, Ryan Manaut, taking first place in the national competition the first national winner from our region! In New Orleans, he faced competitors from nine other regions in the U.S. and came out on top, making him the national Ryan likes to surround himself with many cultures and experiences, always staying open to new inspiration and hoping to one day open his own restaurant with unique samplings. Though he graduated in 2010 from the Gros Bonnet Culinary Academy here in Honolulu, he still approaches cooking as a student, constantly learning from those willing to teach. With the international competition coming up fast, Ryan Manaut and Chef Alan Tsuchiyama of the KCC Culinary Institute of the Pacific have been working together vigilantly. Ryan confesses that it has been a challenge keeping up with his full time position at Oahu Country Club while saving time and energy for daily competition training. A lot of thought and practice has been put in to the upcoming competition, but there is no telling what will be in that mystery basket. However, one thing is for sure, that we will welcome Ryan back with open arms and proud smiles. Glück und die besten Wünsche, Ryan! 11

12 MIRELLA MONOSCALCO, Vice Conseiller Gastronomique Honoraire Kauai/Oahu mushrooms was served with a 2009 and a 1998 Robert Mondavi Cabernet Sauvignon. We were honored to have Tim, Peter, and Margrit Mondavi join us for dinner. Granddaughter, Angelina Mondavi is the winemaker of "Dark Matter Wines". NATIONAL MONDIALE MEETING NAPA VALLEY, CALIFORNIA Seventeen Mondiale du Vin members from Hawaii stormed Napa Valley, California in May to cheer Sean Isono the winner of the Young Sommelier competition for the Hawaii/Pacific Islands for the 12th Annual Young Sommelier Competition finals and to explore the local wineries together. The National meeting festivities began with an outdoor luncheon and a tasting of twenty-five local wines. It was a great opportunity to explore what the area had to offer in one setting. Nickel and Nickel, Cakebread Cellars, and Far Niente were a perfect marriage to the risotto station. Dinner was at Greystone, the Culinary Institute of America, where we sampled delicious appetizers in the kitchen and watched them being prepared. The local sparkling wine was a perfect match. Dinner was served in a beautiful cellar setting and began with local goat cheese filled ravioli. The following day we toured Robert Mondavi Winery in a beautiful setting of rolling hills and vineyards. After a tour of the cellars we renewed old friendships and shared the harmony of the table with Grand Dame Margrit Mondavi. The first course was Dungeness crab cakes served with 2009 Robert Mondavi Fume Blanc. A delicious ribeye from Niman Ranch with spring garlic potato puree and wild That evening the gala dinner was at the Silverado Resort after the inductions. We cheered when Bruce Liebert was elevated to Bailli Provincial for the Hawaii/Pacific Islands. During dinner we enjoyed composing and singing a song with the leadership of Dame Tiffany James. We were not too shy to go on stage and sing: We are from Hawaii and glad to be here. We like our wine and don't drink beer. I know you think that we all hula, but we are much cooler. We eat, drink and stay up late and we all think that the Mondiale is great! Her 2007 Zinfandel was the hit of the evening and was a perfect pairing with the lamb. After brunch at the Silverado, the festivities continued as we visited Vine Cliff Vineyards, the caves of Justin Winery, Darioush Winery, and Meteor Vineyards. We especially enjoyed visiting Buoncristiani Vineyards caves that were under construction. Dinner at Thomas Keller s Ad Hoc Restaurant that evening was a great way to end the incredible Napa Valley journey that we all shared. 12

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14 Calendar September 28 and 29, 2012 Hawaii/Pacific Islands Assemblage Dinner Gala and Inductions Kahala Hotel and Resort Contact Maurice Nicholson, October 25 28, 2012 United States Grand Chapître Palace Hotel, San Francisco, California Contact National Office (973) December 1, 2012 Kauai/Oahu and Honolulu Bailliages Christmas Dinner and Inductions, Halekulani Hotel Contact Maurice Nicholson, December 8, 2012 Maui Christmas Dinner, Fleetwood s on Front Street, Lahaina, Maui Contact Adele Rugg (808) December 15, 2012 Big Island Christmas Dinner Four Seasons Resort Hualalai Contact Robert Crudele, (808) or Kimi Matar, kimi@honolulusocialdiary.com March 11, 2013 Kauai/Oahu Annual Business Meeting Outrigger Canoe Club Contact Maurice Nicholson, March 2013 Young Chefs Competition, Culinary Institute of the Pacific Contact Alan Tsuchiyama, October 17-20, 2013 United States Grand Chapître Washington, DC Contact National Office (973) December 7, 2013 Honolulu and Kauai/Oahu Bailliages Christmas Dinner and Inductions, Halekulani Hotel Contact Sid Lee, Contributors JUDITH KELLOGG, WERNER BOETTNER, ALAN TSUCHIYAMA, PATRICK OKUBO, SID LEE, MAU NICHOLSON, MIRELLA MONOSCALCO, KATHRYN NICHOLSON, ANNA SACHS, AND BRUCE LIEBERT Editors JUDITH KELLOGG AND BRUCE LIEBERT June (late) 2014 United States Grand Chapître New Orleans, Louisiana Contact National Office (973) For the Current Schedule: bailliages2.chaineus.org/hawaii/ CurrentCalendarHPI.html Regional Webpage: Contact Webmaster Bruce Liebert with updates for events: bruce.liebert@gmail.com or (808)